Beef seared in balsamic glaze and red wine. Mixed with some hearty potatoes and wrapped in a crusty pastry. This meal has as much flavor as it has history. Served in every pub in Britain it's fantastic served with baked beans or mashed potatoes and gravy. The crust recipe is from Elaine Lemm with the filling idea from myself by adding balsamic and red wine. —Foodness Gracious
Preheat the oven to 400 degrees.
Place the flour in a mixing bowl. Add the butter and rub through with your fingers or a pastry cutter. Do this until it becomes coarse then add the salt.
Next add the iced water and mix gently with your hands until the dough comes together in a ball, add some more water if you need to. Wrap the ball in plastic wrap and let it rest in the fridge for 20 minutes.
Take the pastry from the fridge and cut it into two pieces . Roll out one piece until about 1/4 of an inch thick. You need a six inch round circle, I used a plate and cut around it to get the perfect circle. Gather up the scrap dough and repeat with the rest of the dough until you have four discs.
in a hot pan sear the cubed meat with the balsamic glaze and the red wine. Cook it only for about twenty seconds. Dump it into a bowl and add the potato, carrot, and onion. Mix until combined.
Scoop enough of the mixture onto the center of each pastry disc without being too much, about one cup.
Once each disc has the filling, season with salt and pepper and sprinkle the chopped rosemary on top. Brush the edge of the pastry with egg. Pull two side of the dough towards the center of the filling and crimp together with your fingers sealing the pastry.
Glaze the finished pastry with egg and place on a baking tray. Bake in the oven for about 40 minutes or until golden brown.